| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Main dish |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Cooked long grain brown rice |
| 15 |
oz |
Can pinto beans |
| 1 |
c |
Shredded iceberg lettuce |
| 1 |
c |
Coarsely chopped tomato |
| 1 |
md |
Red bell pepper |
| 1 |
sm |
Onion |
| 1/4 |
c |
Cilantro, chopped |
|
|
Salsa |
|
|
Unflavored yogurt |
INSTRUCTIONS
Stem, seed, and coarsely chop bell pepper. Chop onion and cilantro leaves.
In a 2-3 quart microwave safe bowl mix rice, beans, 1/2 cup lettuce, 1/2
cup tomato, 1/2 of the bell pepper, 1/2 of the onion, and 1/2 of the
cilantro. Cover and cook on full power for 3 minutes. Stir, cover, and cook
until hot throughout, 1 to 2 minutes longer. Stir in remaining vegetables.
Spoon into individual bowls and garnish with salsa, yogurt, and salt to
taste. NOTE: While the recipe says to spoon into bowls, my wife a nd I
love to eat this in flour tortillas, wrapping it up like a burrito!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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